• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or use a silicon bar mold.

Protein Base Layer

• Add dates, cottage cheese, protein powder, vanilla and salt to a food processor and blend until smooth.

  Spread the mixture evenly into the lined tin and smooth the top.

  Sprinkle chopped peanuts evenly over the top and press lightly into the surface.

  Spoon cashew butter over the base layer and spread gently.

  Place in freezer for 2-3 hours.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, remove the slice from pan using the parchment paper handles and cut into 8-10 bars, or more smaller squares or pop out of molds.

  Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Best enjoyed chilled for that perfect caramel-meets-chocolate texture.